This coconut curry makes a super easy heartwarming dinner! The best part is; you can create your own twist by adding any veggies you find in your fridge!
Ingredients:
1 Spanish Onion - Chopped
3 Cloves Garlic - Crushed
1 Bell Pepper - Chopped
1 Cup Frozen Crinkle Cut Carrots
6 Celery Stalks - Chopped
1 Cup Broccoli/Cauliflower - Chopped
1 Large Portobello Mushroom - Chopped
1 Green Zucchini - Cubed or Sliced
1 Yellow Summer Squash - Cubed or Sliced
1 Can Full Fat Coconut Milk
1/2 Cup Veggie Broth or Water
1 Tablespoon Avocado or Olive Oil
1 Tablespoon Curry Powder
1 Tablespoon Cumin Powder
1/2 Tablespoon Ground Ginger
1/2 Tablespoon Coriander Spice
Salt & Pepper to Taste
1/2 Cup Rice of choice
Method:
Add the oil to a pot with chopped onion and crushed garlic. Sauté until the onions are softened. Use water sauté method for an oil free version.
Add the chopped bell pepper, broccoli, cauliflower, carrots, celery, and any additional vegetables that you love!
Add the coconut milk, broth, curry, cumin, coriander, & ginger powder. Cook until veggies are tender.
Add the sliced zucchini & summer squash. ( I personally do not like when they get too mushy therefore I choose to add them last)
Simmer until they are slightly cooked through; add salt, & cracked black pepper to taste.
Serve over rice of choice, I used cauliflower rice. Enjoy! tried this recipe? don't forget to drop a comment and photo below!
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